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Smashed Potatoes with Lemon Basil Aioli

Posted: March 17, 2018

These adorable lil' colorful potatoes are roasted, smashed with a fork, and then topped with a creamy lemon basil (vegan) aioli --- the key is making a "flax egg" with Silk almondmilk and golden flaxseed.

Sometimes we see we have sooooooo much farther to go, that we forget to take a moment to look back and see how far we've already come. Am I right?! I thought I'd share a few tidbits about my blogging journey. My first sponsored post was with Silk -- back in 2014! Since then I've:

Do I still have more I want to do? Of course. But sometimes you just gotta celebrate how far you've come.

The progress itself is perfection. That feeling of wanting to do your best... BE your best self.

Sometimes it's a choice to go on that hike or run on the treadmill when you'd rather not. Or closing out your rings for the night, walking up and down the stairs to the basement a few more times. Or eating more plant-based meals. Or having tea with a friend. Or parking farther away to get a few more steps in. Or buying colorful potatoes instead of fries. Or finding a new veggie you've never tried (helllllllllllllllo, watermelon radishes!). You are doing small things that add up to change... so let's celebrate that!

Roasted potatoes are just about the best thing ever... and super easy. See the video below!

Just brush with olive oil, sprinkle with a bit of sea salt, and bake. Then, smash with a fork (SO satisfying!).

They're perfect as a hearty party appetizer... or as a side dish to fabulous grilled rainbow skewers.

KID VERSION

You may have seen over on Instagram, I've started something new with the blog called #NourishedLikeMom --- basically making a kid version of each of my recipes to show you how easy it is to transform my family-friendly recipes into actual kid's lunches (or breakfasts!). You can see more here, here, and here.

On this plate:

Smashed Potatoes with Lemon Basil Aioli

Heirloom Grape Tomatoes

Half a Banana

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This is a sponsored conversation written by me on behalf of Silk. The opinions, recipe, beautiful food photography and text are all mine. Thank you for supporting brands that support Nosh and Nourish!! I choose them based on what I already cook/create with and feel 100% confident in recommending to you.

Smashed Potatoes with Lemon Basil Aioli

Description

Smashed Potatoes with Lemon Basil Aioli || vegan aioli

Ingredients

1 1⁄2 pound

petite medley potatoes (about the size of golf balls)

1 tablespoon

Olive Oil

1 teaspoon

Sea Salt

1 tablespoon

Ground Flax

2 tablespoons

Silk unsweetened almondmilk (warmed)

1⁄2 cup

Olive Oil

1 teaspoon

Minced Garlic

2 tablespoons

Vegan Pesto* (recipe below)

1 teaspoon

organic lemon pepper

1 teaspoon

Lemon Zest

1⁄4 cup

micro greens (optional)

Instructions

Preheat the oven to 425 degrees. On a parchment lined baking sheet, lay out the potatoes in a single layer. Brush them with olive oil and sprinkle on some sea salt. Bake for 25 -30 minutes, until lightly browned and softened.

Meanwhile, combine the flax and warmed almondmilk in a large measuring cup. Stir, then put in the fridge for 15 minutes to chill.

Then, add in the other aioli ingredients on top of the chilled flax mixture (olive oil, garlic, basil paste, lemon pepper, and lemon zest).

Use an immersion hand blender to emulsify / puree.

When the potatoes are done roasting, smash them with a large fork. Then add a dollop of aioli and a few micro greens to serve.

Yields 6 Servings

Carrot Top Pesto

Description

Carrot Top Pesto

Ingredients

1 cup

carrot top greenery

1 cup

Spinach

1 cup

Fresh Basil Leaves

1 tablespoon

Minced Garlic

1⁄2 cup

pine nuts

3⁄4 cups

Olive Oil (can add extra to thin out if you so choose)

1 1⁄2 teaspoon

Coconut Sugar

1 teaspoon

Lemon juice

1⁄8 teaspoon

Sea Salt

1⁄8 teaspoon

black pepper

Instructions

Prepare carrot tops, by removing largest main stem --- using only the fine / softer greenery.